If your family is anything like our family, when you call to order take out (Chinese, Indian, Pizza) the person on the other end of the line can repeat your order to you just by recognizing the sound of your voice. Yes, we’re that predictable. While we make the motions of saying “What should we get tonight?” really, it’s always the same handful of trusted favorites. Right?
The other night we were on the cusp of ordering in Indian, when I decided I had way to many veggies lurking in my fridge. Yes, I had Farmer’s Market guilt. So I decided that even though I was really tired, and didn’t feel like cooking, I’d be happy (and feel less guilty) if I did.
But once I got that whole Indian food thing in my head, it wasn’t going away. Two items on our Indian repertoire are palek paneer and dal makhani . The first is a silky puree of lightly spiced greens with cubes of fresh cheese. And dal makhani is just the best dal (lentils) you’ve ever had, because they are made with butter.
Rather than make two complicated separate dishes I decided to combine them in a single comforting, soupy mix. It was really easy, completely delicious and I managed to deplete my tiny fridge of one large bag of Swiss Chard.
Indian Swiss Chard and Lentil Soup
1 pound / 1/2 kilo cleaned Swiss Chard or Spinach leaves
1 onion
3 Tablespoons oil (I use olive oil, because I have it, but any neutral kind will do)
2 Tablespoons butter
2 cloves garlic, chopped
1 tsp salt
3 tsp ground cumin
2 tsp ground coriander
1 tsp ground cardamom
1 hot red pepper, chopped (or more to taste)
1 cup cooked lentils (I used some leftover lentils, but it’s ok to use canned)
3 cups water
2 tablespoons lemon juice
Greek Yogurt or Sour Cream
Fresh coriander
In a pan large enough to hold all of the soup, heat the oil and 1 Tablespoon of butter. When hot, add the onion, and let soften over medium heat for about 12 minutes. Add the chopped garlic, red pepper and salt, and cook for another 3 minutes, stirring. Add the cumin, coriander and cardamom, mix well, and stir for another two or three minutes.
Add the cleaned spinach or Swiss chard leaves, stuffing them into the pot (they will completely wilt down a lot) and the water. Give a few good stirs, and put the lid on the pot. After about five minutes, the leaves will have wilted. Lift the lid and stir well. Put the lid back on and let cook for another ten minutes.
By this time the vegetables should be well cooked. Take the pot off the heat and , using an immersible blender, puree. Add the lentils, stir and put bak on medium heat for another five minutes. Add lemon juice and final tablespoon of butter, stir and taste for seasoning.
To serve, ladle into bowls and top with a dollop of sour cream or greek yogurt. Sprinkle with fresh coriander leaves. 
This sounds delicious. And yes, our families are the same. When we order from our favorite go to Chinese restaurant, they know our order before we place it. If we have a guest and we add a new dish, they say, “oh that’s new.”
Palek Paneer is my favourite Indian dish. Indian pizza is another of our takeout staples (think nan bread baked with palek paneer on top)
I love the idea of Indian pizza!
And I love the plate! Over the course of about 8 years maybe 10 on my trips to Positano, I CARRIED back service for 16 of the Vietri including cups mugs soupbowls platters casserole dishes pasta bowls all of them. I love them. And they make my guests so happy when I bring them out!
I know, they make me happy every time I look at them too.
Palak paneer is my favourite Indian dish. Have you ever tried mutter paneer (paneer with peas in a spicy tomato sauce). That is also very tasty. And so is our local Indian pizza, but I doubt there would be much demand for that in Rome!
Will definitely be trying Mutter Paneer!
Excellent recipe….with some creative touches
MMMMMM yum… Butter and lentils!!! Love soup. Love Lndian. Love dahl. I could see some nice chunks of paneer in there somewhere too. Will try this soon. 🙂
Yes, I would have loved some paneer, but settled for a dollop of sour cream instead.
I’ve a freezer full of garden greens that are begging to be used before the start of the new growing season — Palek Paneer it is! Maybe I’ll even have some time to make some paneer…
Oh Farmer’s Market Guilt, yes indeed. Even worse is Backyard Garden Guilt. Been there done that! This soup sounds wonderful, and it’s a delightful take on the usual veg + lentil soup. Complimenti!
What a fantastic recipe. I have most of these ingredients in my home already and I’ve been looking for new lentil recipes.
I will try this. I don’t have an immersible blender but I could use a regular one, right?
Of course!
I admit. It doesn’t look so appetizing to me. I still have to try this one to conclude otherwise. But I think this is a healthy recipe to try and I will definitely do.